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Ninja Foodi Mashed Potatoes

These creamy mashed potatoes made in the Ninja Foodi are the perfect comfort side, with an ultra-creamy texture achieved quickly through pressure cooking.
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Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 2 pounds Yukon Gold potatoes, scrubbed, peeled if preferred, cut into 1-inch cubes Yukon Golds give a naturally buttery flavor
  • 1 cup water for the Foodi pot
  • 1 teaspoon kosher salt for the cooking water
For the Mash
  • 4 tablespoons unsalted butter, room temperature increase for richer mash
  • 1/2 cup whole milk or heavy cream, warmed see substitution notes
  • 1/4 cup sour cream or plain Greek yogurt optional for tang and creaminess
  • Salt and freshly ground black pepper to taste
Optional Toppings and Add-ins
  • 2 tablespoons chopped chives or fresh parsley
  • 1/2 cup shredded cheddar or Parmesan stirred in or sprinkled on top
  • 1 teaspoon roasted garlic paste for deeper flavor

Method
 

Preparation
  1. Peel (if desired) and cut potatoes into roughly 1-inch cubes so they cook evenly. Even pieces equal consistent tenderness.
Cooking
  1. Place a steamer rack or basket in the Foodi. Add 1 cup water to the bottom of the pot and arrange the potato cubes on the rack. Sprinkle 1 teaspoon kosher salt over the potatoes.
  2. Close the lid and set the Foodi to Pressure Cook / High for 12 minutes. When the timer finishes, perform a quick release carefully. Potatoes should be fork-tender and collapse when pierced.
  3. Pour off any excess water. Transfer potatoes back to the inner pot or a warm bowl. Let steam escape for a minute so excess moisture evaporates.
Mashing and Serving
  1. Add 4 tablespoons room-temperature butter and 1/2 cup warm milk or cream. Use a potato masher or ricer for a smooth texture. Mash until you reach your preferred consistency. For ultra-smooth mash, pass potatoes through a ricer before folding in butter.
  2. Taste and season with additional salt and freshly ground black pepper. Stir in 1/4 cup sour cream if using for extra richness.
  3. Transfer to a warmed serving bowl. Garnish with chopped chives, a pat of butter, or a sprinkle of cheese. The surface should look glossy and hold soft peaks when spooned.

Notes

For dairy-free, substitute olive oil and unsweetened almond or oat milk. Use russets if you prefer a fluffier mash, but they will absorb more liquid. Make-ahead: keep mashed potatoes in an oven-safe dish, cover tightly, and reheat at 350°F for 20–25 minutes, stirring once for even heat. Freezing: cooled mashed potatoes freeze well in airtight containers for up to 3 months. Thaw overnight and reheat gently with added milk or cream. To avoid watery mash, drain potatoes thoroughly and let steam off before mashing.